Picallili

Post by **richard** » Mon Dec 28, 2009 6:43 pm

Anyone know where I can get the above?

Tried several places but with no success

Post by **Khundon1975** » Mon Dec 28, 2009 7:02 pm

JD's has mustard pickle, don't know if that fits the bill but it looks tasty.

Post by **moja** » Mon Dec 28, 2009 7:21 pm

you should be able to get it at Villa Market unless they have sold out.

Post by **Randy Cornhole** » Tue Dec 29, 2009 2:01 am

Don't trust anything anything that looks radioactive...

Post by **Takiap** » Tue Dec 29, 2009 8:43 am

Hi Richard

If you want the "real deal" then I'm afraid you'll need to make your own. Factory made stuff is just not the same by a long shot.

Post by **crazy88** » Tue Dec 29, 2009 2:23 pm

A combination of most vegetables can be used for Picalilli but root vegetables don't tend to work very well. Pick from cauliflower, crisp cabbage, celery, cucmber, courgettes, french and young runner beans, green tomatoes, marrow, peppers, pickling onions, shallots and sweet corn kernels. These need to be cut into fairly small pieces (½"-1"/.1.25-2.5 cm).
This recipe is for about 3 – 4 lbs (1.4 – 1.8 kg) of Hot Picallilli.

Ingredients:

3 lbs (1.4 kg)1-.25-2.5 cm) of prepared mixed vegetables
½ lb (225 g) salt
2 teaspoons turmeric
4 teaspoons dry mustard
4 teaspoons ground ginger
3 oz (84 g) white granulated sugar
1 pint (570 ml) white distilled vinegar
½ oz (14 g) cornflour
Method:

Put the mixed vegetables in a bowl in alternate layers with the salt and leave overnight.
Next day rinse in cold water and drain thoroughly.
Put most of the vinegar into a pan and add the spices and sugar and bring to the boil.
Add the vegetables and simmer the mixture until the vegetables are still crisp.
Blend the cornflour with the remaining vinegar and stir into the vegetable mixture.
Boil for 2-3 minutes, stirring gently.
Pack the vegetables into hot, clean sterilised jars using a slotted spoon.
Top up with any remaining sauce.
Cover and seal immediately.
Label once fully cool.
Save a jar for me!

Crazy 88

Post by JD » Fri Jan 22, 2010 8:09 pm

richard wrote:Anyone know where I can get the above?

Tried several places but with no success

Look here Richard
http://www.huahinafterdark.com/forum/po ... tml#159141

Post by **richard** » Fri Jan 22, 2010 8:25 pm

I will in tomorrow if you can save me a jar

Post by **Amarita** » Sat Jan 23, 2010 2:46 am

Is this a Thai dish ?
Or is this some European sour cucumber ?
Guess you will find this in Tesco.
But why do you want this in Thailand?
Try the Jail House.

Post by **BaaBaa.** » Sat Jan 23, 2010 3:56 am

Amarita wrote:But why do you want this in Thailand?

I'm not a fan of the stuff, BUT.............................

Post by **STEVE G** » Sat Jan 23, 2010 5:30 am

BaaBaa. wrote:
Amarita wrote:But why do you want this in Thailand?
I'm not a fan of the stuff, BUT.............................

Yes, but it is pretty nasty.

Post by **Harry Bosch** » Sun Jan 24, 2010 4:10 pm

You can definatly get it at buffalo bill's on your cheese or ham sandwiches hope this helps

Post by **richard** » Sun Jan 24, 2010 6:49 pm

Ham and Bacon now have it in stock. Not cheap though

Yes to some it is nasty but I love it with almost anything

I also am a great lover of Pickled walnuts but again an acquired taste. Not seen it Thailand but always get a jar brought over for me from the UK

Post by **caller** » Sun Jan 24, 2010 7:49 pm

Harry Bosch wrote:You can definatly get it at buffalo bill's on your cheese or ham sandwiches hope this helps

Oh go on then, how much do they cost and do HHAD members get a 25% discount!

You can buy the home made version at the guesthouse in Bang Saphan, all proceeds go to the local dog centre!

Post by **richard** » Sun Jan 24, 2010 9:12 pm

Caller

Whats the homemade stuff like?

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